Double-Fried Chicken Wings with Miso-Mustard Old Bay Sauce

Chef Robert Wiedmaier’s exotic mix of flavors along with his double-frying technique combine to make these wings a true standout.

Ingredients

For the miso-mustard Old Bay sauce

1 cup honey

1 cup Dijon mustard

3-1/2 Tbs. white miso

3 Tbs. fresh lemon juice

2 Tbs. grated fresh ginger

1 Tbs. minced garlic

1 Tbs. Old Bay seasoning

1/2 tsp. freshly ground black pepper

Pinch kosher salt

For the wings

12 cups vegetable or canola oil

1 cup all-purpose flour

1 cup cornstarch

12 oz. soda water

Kosher salt

5 lb. chicken wings, drumettes and wingettes separated

Freshly ground black pepper

Preparation

Make the sauce

Blend all of the ingredients in a food processor, scraping the bowl as needed. Refrigerate until ready to use.

Make the wings

In a large Dutch oven or heavy-duty pot, heat the oil on medium-high heat to 300°F. Line a large rimmed baking sheet with paper towels.

In a large bowl, whisk the flour, cornstarch, soda water, and 1 tsp. salt. Season the wings with 1-1/2 tsp. salt and 1/2 tsp. pepper, and then dip each wing into the batter, tossing lightly to coat.

Working in three batches, carefully add the wings to the pot, and fry until golden brown, stirring occasionally to separate the wings from each other, 12 to 15 minutes. With a slotted spoon or spider skimmer, transfer the wings to the prepared baking sheet. Remove any brown bits from the oil before frying each batch. Lightly salt the wings, and refrigerate until cool.

Position a rack in the center of the oven, and heat the oven to 200°F. Line a large rimmed baking sheet with paper towels. Remove the wings from the refrigerator. In the same large pot, reheat the oil to 300°F. Fry the wings in three batches until deep golden brown, about 8 minutes. Remove with a slotted spoon or spider skimmer to the prepared baking sheet. Put a rack on another rimmed baking sheet, transfer the wings to the rack, and keep warm in the oven until all the wings are done. In a large bowl, toss the wings with just enough of the sauce to coat. Serve with the remaining sauce on the side.

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Help needed! Trying to come up with some Asian style make-ahead appetizers for our daughter's wedding. This would do nicely if it's possible to freeze after the first try. Do you think defrosting would make the wings too soggy to crisp up in the last fry? I'm very grateful for any suggestions anyone has for me